Amazon cover image
Image from Amazon.com

Chemical analysis of antibiotic residues in food / edited by Jian Wang, James D. MacNeil, Jack F. Kay.

Contributor(s): Material type: TextTextPublisher number: EB00062465 | Recorded BooksSeries: Wiley-Interscience series on mass spectrometryPublication details: Hoboken, N.J. : Wiley & Sons, ©2012.Description: 1 online resource (xxi, 353 pages) : illustrationsContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781118067208
  • 1118067207
  • 9781118067185
  • 1118067185
  • 1283332086
  • 9781283332088
Subject(s): Genre/Form: Additional physical formats: Print version:: No titleDDC classification:
  • 615.9/54 22
LOC classification:
  • RA1270.V47 C44 2012eb
NLM classification:
  • QV 350
Online resources:
Contents:
Antibiotics : groups and properties / Philip T. Reeves -- Pharmacokinetics, distribution, bioavailability, and relationship to antibiotic residues / Peter Lees and Pierre-Louis Toutain -- Antibiotic residues in food, drinking water, and food safety regulations / Kevin J. Greenlees, Lynn G. Friedlander, and Alistair Boxall -- Sample preparation : extraction and clean-up / Alida A.M. (Linda) Stolker and Martin Danaher -- Bioanalytical screening methods / Sara Stead and Jacques Stark -- Chemical analysis : quantitative and confirmatory methods / Jian Wang and Sherri B. Turnipseed -- Single residue quantitative and confirmatory methods / Jonathan Tarbin [and others] -- Method development and method validation / Jack F. Kay and James D. MacNeil -- Measurement uncertainty / Jian Wang [and others] -- Quality assurance and quality control / Andrew Cannavan, Jack Kay, and Bruno Le Bizec.
Summary: An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical pro.
Tags from this library: No tags from this library for this title. Log in to add tags.
No physical items for this record

Includes bibliographical references and index.

Print version record.

Antibiotics : groups and properties / Philip T. Reeves -- Pharmacokinetics, distribution, bioavailability, and relationship to antibiotic residues / Peter Lees and Pierre-Louis Toutain -- Antibiotic residues in food, drinking water, and food safety regulations / Kevin J. Greenlees, Lynn G. Friedlander, and Alistair Boxall -- Sample preparation : extraction and clean-up / Alida A.M. (Linda) Stolker and Martin Danaher -- Bioanalytical screening methods / Sara Stead and Jacques Stark -- Chemical analysis : quantitative and confirmatory methods / Jian Wang and Sherri B. Turnipseed -- Single residue quantitative and confirmatory methods / Jonathan Tarbin [and others] -- Method development and method validation / Jack F. Kay and James D. MacNeil -- Measurement uncertainty / Jian Wang [and others] -- Quality assurance and quality control / Andrew Cannavan, Jack Kay, and Bruno Le Bizec.

An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical pro.